Type what you have

Ingredients

• ✓ prune
• pork shoulder roast
• all-purpose flour
• oil
• onion
• salt
• beet
• sour cream
• paprika

Instructions

1. 1 Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
2. 2 Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
3. 3 Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

By Olga D

Ingredients

• ✓ prune
• tomato paste
• pepper
• salt
• marjoram
• caraway seed
• red wine
• polish sausage
• onion
• vegetable oil
• bacon
• pork shoulder
• beef stew meat
• mushroom
• bay leaf
• allspice berry
• water
• sauerkraut

Instructions

1. 1 Place sauerkraut in a large pot; pour in 4 cups boiling water. Add prunes, allspice berries, and bay leaves; simmer until sauerkraut is soft, about 50 minutes.
2. 2 Meanwhile, pour about 1 cup boiling water over mushrooms in a bowl; soak to rehydrate, about 30 minutes. Drain, reserving liquid; chop mushrooms.
3. 3 Meanwhile, bring remaining 4 cups water to a boil in saucepan. Add beef, pork, and bacon; simmer until cooked through, about 20 minutes, then drain.
4. 4 Meanwhile, heat oil in a skillet over medium to high heat. Add onions and sausage; cook and stir until onions are soft and sausage is browned, about 5 minutes.
5. 5 When sauerkraut is soft, add mushrooms, meat mixture, and sausage mixture; stir well. Simmer, uncovered, over low heat, about 20 minutes.
6. 6 Pour in red wine; cook until flavors are well blended, about 15 minutes. Season with caraway seeds, marjoram, salt, and black pepper; stir in tomato paste. If stew seems too dry, add some reserved mushroom liquid, and simmer until flavors combined, about 5 minutes.

By Olenka

Ingredients

• ✓ prune
• salt
• black pepper
• allspice
• caraway seed
• bay leaf
• thyme
• paprika
• red wine
• onion
• sausage
• beef chuck
• pork shoulder
• bacon
• sauerkraut
• green cabbage
• butter
• water
• porcini mushroom

Instructions

1. 1 Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. 2 Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3. 3 Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4. 4 Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5. 5 Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6. 6 Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7. 7 Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ prune
• carrot
• orange juice
• white sugar
• butter
• lemon zest
• ginger

Instructions

1. 1 Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
2. 2 Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
3. 3 Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

By Ellen Finkelstein

Ingredients

• ✓ prune
• potato
• carrot
• lemon juice
• white sugar
• matzo meal

Instructions

1. 1 Place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. Add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. Simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes.
2. 2 If a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.

By andee

Ingredients

• ✓ prune
• butter
• white sugar
• white sugar
• lemon juice
• vanilla extract
• egg white
• cream of tartar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Ingredients

• ✓ prune
• chicken breast
• chicken stock
• orange
• date
• currant
• clove
• black peppercorn
• mace
• white sugar
• rose water
• white wine

Instructions

1. 1 Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
2. 2 Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
3. 3 Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

By Talia

Ingredients

• ✓ prune
• vegetable oil
• pumpkin
• onion
• garlic
• turmeric
• beef stew meat
• water
• black pepper
• vinegar
• sugar
• salt
• cinnamon
• saffron

Instructions

1. 1 Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
2. 2 Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
3. 3 Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

By Soheila

Ingredients

• ✓ prune
• water
• quinoa
• chickpea
• ground chicken
• egg white
• beet
• oat bran
• onion
• poblano pepper
• salt
• chile pepper
• cumin
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
4. 4 Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maysie Megan Gres Cowell

Ingredients

• ✓ prune
• goat shoulder
• salt
• black pepper
• olive oil
• yellow onion
• preserved lemon
• red wine
• chicken broth

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
3. 3 Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

By Always Cooking Up Something

Ingredients

• ✓ prune
• currant
• creme de cassis liqueur
• rosemary
• thyme
• coriander
• salt
• black pepper
• leg of lamb
• almond
• mint
• garlic
• olive oil
• balsamic vinegar
• butter
• honey
• fig
• basil
• mint
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. 3 Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. 4 Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. 5 While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. 6 To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

By Barbara E.

Ingredients

• ✓ prune
• pork loin roast
• dijon mustard
• brown sugar
• apple juice
• apricot
• red wine
• brown sugar
• clove
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6. 6 Slice roast; serve with sauce.

By JESHENBA

Ingredients

• ✓ prune
• canola oil
• baby carrot
• sweet potato
• pineapple chunk
• pineapple juice
• honey
• orange juice
• salt
• cinnamon
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
2. 2 Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
3. 3 Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

By SHEBETH

Ingredients

• ✓ prune
• mandarin orange
• dried cranberry
• orange juice
• red pepper flakes
• honey
• tomato paste
• water
• red wine
• cinnamon
• allspice
• ground ginger
• garlic
• onion
• canola oil
• salt
• beef chuck roast

Instructions

1. 1 Season beef with 1 teaspoon salt.
2. 2 Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
3. 3 Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
4. 4 Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.

By JohnCrane

Ingredients

• ✓ prune
• pork leg
• apple cider
• onion
• garlic
• salt
• black pepper
• almond
• pineapple ring
• lard

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ prune
• acorn squash
• water
• quinoa
• raisin
• apricot
• garlic
• ginger
• olive oil
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
2. 2 Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
4. 4 Drizzle olive oil over quinoa mixture and add salt; mix well.
5. 5 Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

By extremegabby

Ingredients

• ✓ prune
• squirrel
• butter
• onion
• white vinegar
• thyme
• salt
• pepper
• all-purpose flour
• water

Instructions

1. 1 Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
4. 4 Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
5. 5 Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.

By Rhonda Sitzes

Ingredients

• ✓ prune
• apricot
• ginger
• cumin
• orange zest
• cinnamon
• salt
• black pepper
• pork loin roast
• brown sugar
• all-purpose flour
• cider vinegar
• mustard powder
• water
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine prunes, apricots, ginger, ½ teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
3. 3 Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
4. 4 Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
5. 5 Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 ½ hours. Transfer roast to a serving platter; tent with aluminum foil while you make sauce.
6. 6 Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour ½ cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain sauce into a gravy boat; serve with roast.

By cpchef

Ingredients

• ✓ prune
• chicken breast
• white wine
• olive oil
• red wine vinegar
• caper
• brown sugar
• oregano
• parsley
• olive
• garlic
• bay leaf
• salt
• black pepper

Instructions

1. 1 Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and black pepper in a large bowl. Cover the bowl with plastic wrap or transfer mixture to 2 resealable plastic bags; marinate in the refrigerator for 12 to 24 hours, the longer the better.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer chicken and marinade to a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Sarah

Ingredients

• ✓ prune
• cinnamon
• honey
• orange zest
• apple cider
• orange juice
• salad dressing
• grape
• bread
• pineapple
• pear
• apple
• butter
• thyme
• basil
• lemon zest
• orange zest
• butter
• salad dressing
• pepper
• salt
• chicken
• walnut

Instructions

1. 1 Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
2. 2 While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
3. 3 Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
4. 4 To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
5. 5 Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
6. 6 Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Care2Adopt

Ingredients

• ✓ prune
• bay leaf
• butter
• salt
• water
• water
• potato
• tomato
• onion
• butter
• basmati rice
• clove
• cinnamon
• red chile pepper
• turmeric
• black pepper
• cumin
• salt
• garlic
• ginger
• greek yogurt
• goat meat

Instructions

1. 1 Combine goat meat, yogurt, prunes, ginger, garlic paste, 1 ½ teaspoons salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 to 14 hours.
2. 2 Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 ¼- to 1 ½- inches above rice; soak for 1 hour.
3. 3 Melt 1 ½ cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
4. 4 Add goat meat mixture and potatoes to onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour in 1 ½ cups cold water (or enough to cover) goat meat mixture; cook until meat is tender, 30 to 40 minutes. Increase heat to medium; cook, stirring frequently, until oil separates from mixture, about 5 minutes. Decrease heat to low and keep warm.
5. 5 Preheat the oven to 275 degrees F (135 degrees C).
6. 6 Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water.
7. 7 Spoon ½ rice into a large baking dish; top with ½ goat meat mixture. Arrange 2 bay leaves on goat meat mixture. Repeat layering with remaining ½ each rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
8. 8 Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.

By Matthew Herrold

Ingredients

• ✓ prune
• pearl tapioca
• water
• raisin
• sugar
• cinnamon
• lemon juice
• salt

Instructions

1. 1 Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
2. 2 Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

By ACHOCOCAT

Ingredients

• ✓ prune
• beet
• walnut
• mayonnaise
• garlic
• salt

Instructions

1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Ingredients

• ✓ prune
• leek
• chicken
• bay leaf
• garlic
• water
• white rice
• kosher salt
• black pepper
• thyme

Instructions

1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Ingredients

• ✓ prune
• butter
• confectioners' sugar
• egg
• almond extract
• salt
• almond
• all-purpose flour
• water
• sugar
• cinnamon
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
2. 2 Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
3. 3 Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
4. 4 To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
5. 5 Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

By Olga D

Ingredients

• ✓ prune
• active dry yeast
• water
• white sugar
• all-purpose flour
• prune juice
• mincemeat
• raisin
• walnut
• brown sugar
• butter
• salt
• butter

Instructions

1. 1 Lightly grease three 9x5-inch loaf pans; grease a large bowl. Set aside.
2. 2 Dissolve yeast in water in a separate large bowl; set aside until mixture becomes creamy, about 15 minutes. Stir in sugar until combined, then stir in 3 cups flour until well combined.
3. 3 Meanwhile, combine prune juice and mincemeat in a medium saucepan over medium heat; bring to a boil, stirring occasionally, about 1 minute. Off heat, stir in prunes, raisins, walnuts, brown sugar, ½ cup butter, and salt.
4. 4 Add mincemeat mixture to yeast mixture; gradually stir in remaining 7 cups flour, 1 cup at a time, until well blended and a moist dough forms (you may not need all of the flour).
5. 5 Turn out dough onto a floured work surface; knead into a ball. Transfer dough to the greased bowl, cover with a cloth, and set aside in a warm place until doubled in volume, about 1 ½ hours.
6. 6 Punch down dough; turn out onto a floured work surface, lightly knead, and return to the bowl. Set aside to rise again, about 1 hour.
7. 7 Punch down dough; turn out onto a floured work surface and divide into 3 loaves. Place each loaf into a prepared pan; lightly brush each top with 1 teaspoon butter.
8. 8 Cover pans with a clean cloth; set aside to rise until doubled in volume, about 1 hour.
9. 9 Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
10. 10 Bake in the preheated oven for 1 hour. Reduce the oven temperature to 250 degrees F (120 degrees C); continue baking until a toothpick inserted into centers comes out mostly clean, about 30 minutes more. Cool slightly, remove from pans, and cool on wire racks.

By LISARAIN2

Ingredients

• ✓ prune
• chicken broth
• sauerkraut
• forest mushroom blend
• black peppercorn
• bay leaf
• salt
• paprika sausage
• ham
• vegetable oil
• onion
• all-purpose flour
• paprika
• water
• sour cream

Instructions

1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
4. 4 Meanwhile, cut sausage and ham into cubes.
5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. 6 Ladle into bowls and top each with a dollop of sour cream.

By zizala

Ingredients

• ✓ prune
• lemon juice
• pepper
• salt
• sugar
• all-purpose flour
• apple
• raisin
• clove
• allspice berry
• heavy cream
• parsley
• celery
• salt
• water
• duck blood
• wild duck

Instructions

1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Ingredients

• ✓ prune
• bratwurst sausage
• bacon
• toothpick
• bratwurst bun

Instructions

1. 1 Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
2. 2 Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
3. 3 Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
4. 4 Preheat an outdoor grill for medium-high heat.
5. 5 Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.

By Heather

Ingredients

• ✓ prune
• pecan
• white sugar
• cinnamon
• clove
• lime juice

Instructions

1. 1 Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.

By Sara